Stir Fried Fresh Lotus Root Recipe

Name: Stir Fried Fresh Lotus Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried Chinese black mushrooms; ¼ cups dried tree ear mushrooms (torn into 1/2 inch pieces); 1/2 lb fresh lotus root; 3 tablespoons peanut oil; 1/2 teaspoon salt; 2 quarts slice fresh ginger, crushed; 2 fresh garlic cloves, crushed; 1 small onion, cut into 1/4-inch-thick slices; 8 peeled water chestnuts, sliced; 1/4 lb snow peas, stems and strings removed; 1/4 teaspoon sugar; 1 big pinch white pepper; 2 teaspoons soy sauce; 1/4 cup chicken stock; 1 teaspoon sesame oil

Servings: persons

6 dried Chinese black mushrooms
¼ cups dried tree ear mushrooms (torn into 1/2 inch pieces)
1/2 lb fresh lotus root
3 tablespoons peanut oil
1/2 teaspoon salt
2 quarts slice fresh ginger, crushed
2 fresh garlic cloves, crushed
1 small onion, cut into 1/4-inch-thick slices
8 peeled water chestnuts, sliced
1/4 lb snow peas, stems and strings removed
1/4 teaspoon sugar
1 big pinch white pepper
2 teaspoons soy sauce
1/4 cup chicken stock
1 teaspoon sesame oil

1
In 2 separate bowls cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes).
2
Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside.
3
Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water.
4
Trim and discard both ends of the bulb. With a vegetable peeler peel the skin.
5
Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside.
6
Plunge slices into acidulated water. Drain.
7
Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt ginger and garlic; stir-fry until fragrant.
8
Add onions; stir-fry for 15 seconds or until they begin to wilt.
9
Add black mushrooms lotus root tree ears water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green.
10
Sprinkle in the sugar white pepper and soy sauce; toss a few seconds.
11
Splash the chicken stock against sides of hot wok and use to deglaze sides.
12
Cover reduce to medium heat; cook for 30 seconds. Remove cover dribble in the sesame oil Serve hot.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 dried Chinese black mushrooms, ¼ cups dried tree ear mushrooms (torn into 1/2 inch pieces), 1/2 lb fresh lotus root, 3 tablespoons peanut oil, and more.

Yes, Stir Fried Fresh Lotus Root falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir Fried Fresh Lotus Root

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions